1.
Reserve 12 large leaves from the sprigs of tarragon, add the remaining sprigs to
the cream in a small pan and bring slowly to boiling point. Remove from the
heat, cover and leave for 20 minutes to infuse, stirring occasionally.

2.
Melt the butter in a large frying pan. When it is very hot, fry the escallops
quickly; 2 minutes on each side should be enough. Remove them to a serving
platter and keep hot.

3.
Pour the cream through a sieve into the frying pan and stir well to mix with the
juices. Add 1 tablespoon lemon juice and plenty of salt and black pepper. Pour
over the veal and scatter with the reserved tarragon leaves.

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